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Tomato, Herb & Chickpea Soup
- 5½ cups fat-free chicken stock
- 1 medium onion, chopped
- 1 teaspoon crushed garlic
- 2 large tomatoes, chopped
- 2 cups shredded cabbage
- 2 small potatoes, peeled and chopped
- 2 teaspoons dried parsley
- 1½ teaspoons dried dill
- 2 cups cooked drained chickpeas
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/3 cup tomato paste
- 1 teaspoon Tabasco sauce
Bring stock to a boil in a large saucepan. Add onion and cook until tender.
Add remaining ingredients. Return to a boil, lower heat and simmer uncovered for 18-20 minutes, or until ingredients are tender.
Purée three-quarters of the soup, return to saucepan and reheat gently
Serve with crusty bread.
Serves 6
Per serve: Kilojoules: 485 Calories: 116
Fat: 1.7 g Saturated fat: 1.3 g Fibre: 6 g
Carbohydrate: 18.2 g Protein: 6.8 g
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